Description

This brookies cookies recipe combines fudgy brownies and gooey chocolate chip cookies in one irresistible bar. Perfect for bake sales, parties, or any time you can’t choose between two classic desserts.

Ingredients

Scale

For the Brownie Layer:
1/2 cup (115g) unsalted butter, melted
1 cup (200g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/3 cup (40g) unsweetened cocoa powder
1/2 cup (65g) all-purpose flour
1/4 teaspoon salt
1/2 cup (90g) semi-sweet chocolate chips
For the Cookie Layer:
1/2 cup (115g) unsalted butter, softened
1/2 cup (100g) light brown sugar, packed
1/4 cup (50g) granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 1/4 cups (155g) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (135g) semi-sweet chocolate chips

Instructions

Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving an overhang on two sides. Lightly grease with butter or nonstick spray. Preheat oven to 350°F (175°C).
In a medium bowl, whisk together 1/2 cup melted unsalted butter and 1 cup granulated sugar until smooth and glossy. Add 2 large eggs and 1 teaspoon vanilla extract, whisking until well combined and pale. Sift in 1/3 cup cocoa powder, 1/2 cup flour, and 1/4 teaspoon salt. Gently fold with a spatula until just combined. Stir in 1/2 cup chocolate chips.
Pour the brownie batter into the prepared pan. Spread evenly into the corners.
In a separate bowl, beat 1/2 cup softened unsalted butter, 1/2 cup packed light brown sugar, and 1/4 cup granulated sugar until creamy. Add 1 large egg and 1 teaspoon vanilla, mixing until smooth. Stir in 1 1/4 cups flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Mix just until no flour streaks remain. Fold in 3/4 cup chocolate chips.
Drop spoonfuls of cookie dough evenly over the brownie layer. Gently flatten the drops with damp fingers if desired.
Bake at 350°F (175°C) for 28-32 minutes, or until the cookie layer is golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Let the pan cool on a wire rack for at least 1 hour before slicing.
Lift the brookies out using the parchment overhang. Slice into 16 squares with a sharp knife, wiping the knife clean between cuts. Serve at room temperature or slightly warm.

Notes

For thicker bars, chill both batters for 30 minutes before layering and baking. Sprinkle flaky sea salt on top before baking for a sweet-salty finish. Brookies are best slightly underbaked for a gooey center. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Let cool completely before slicing for clean bars.

Prep Time: 15 minutes
Cook Time: 28-32 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar (1/16th of pan)
Calories: 220
Sugar: 19
Sodium: 90
Fat: 11
Saturated Fat: 7
Carbohydrates: 29
Fiber: 1
Protein: 2

Keywords: brookies, brookies cookies, chocolate chip brownie bars, brownie cookie bars, easy brookies recipe, homemade brookies, chocolate dessert, bake sale bars, party dessert, chewy brownies, gooey cookies